This is a simple red curry sauce with some veggies and the mild whitefish, cod. If you’re not a fish fan, you could certainly substitute the white fish for small pieces of chicken, beef or pork. Also, this would be amazing with salmon too!

Ingredients for Single Meal

2 - 15 oz. can light coconut milk

3 - Tbsp red curry paste

1 - Tbsp curry powder

1 - tsp ground ginger

1 - tsp garlic powder

1 - red bell pepper(s)

12 oz. - bag(s) bag(s) julienned carrot(s)

1 - lb(s) cod fish fillet

- Salt and pepper

Garnish: - cilantro and green onion**

Side: - rice**

1 - gallon-size freezer baggie(s)

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To each gallon-size plastic freezer baggie, add the following ingredients:

1 lb. cod fillet

1 - 12 oz. bag julienned carrots or “matchstick” carrots

Half of the sliced red bell peppers into each bag

Half of the prepared curry sauce into each bag

Remove as much as air as possible and seal.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking on high for 2 hours.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Slow Cooker Red Curry with Cod

Printable Label Instructions

Add the contents of the freezer baggie to the slow cooker and cook on high for 2 hours. Once cooked, flake the fish into bite size pieces.
Serve with rice.